Chilled borsch

Name: Chilled borsch (soup) recipe
Yield: 8
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 40.00 ml extra virgin olive oil, plus extra to drizzle; 2 parsnips, chopped; 3 carrots, chopped; 200g waxy potatoes, peeled, chopped; 2 celery stalks, thinly sliced; 600g beetroot; 1/2 bunch dill, fronds reserved, stalks roughly chopped; 1.5L (6 cups) chicken stock; Juice of 1/2 lemon; 80ml sauerkraut; Radish slices, to serve; Yoghurt, to serve

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by Alice Zaslavsky

AUTHOR

Dec 15, 2022

“The benefit of a dish like borsch is that it’s a dish for all seasons - if we were celebrating Novi God (Soviet New Year) in my birthplace of Georgia, it would warm the toes of our snow-tipped boots. In Australia, served chilled, borsch is a cooling starter or entree for a sunny festive lunch or dinner. And because it’s cold, it’s a perfect make-ahead that also makes a vibrant statement at the table.”

1 onion, chopped
2 garlic cloves, chopped
2 tbs extra virgin olive oil, plus extra to drizzle
2 parsnips, chopped
3 carrots, chopped
200g waxy potatoes, peeled, chopped
2 celery stalks, thinly sliced
3 beetroot (600g), chopped
1/2 bunch dill, fronds reserved, stalks roughly chopped
1.5L (6 cups) chicken stock
Juice of 1/2 lemon
1/3 cup (80ml) sauerkraut brine or pickle brine (optional)
Radish slices, to serve
Yoghurt, to serve

Method

1.

Place onion, garlic and oil in a large saucepan over medium heat. Cook for 2 minutes, then cover. Cook, stirring occasionally, for 5 minutes or until translucent. Add parsnip, carrot, potato, celery, beetroot, dill stalks and stock.
2.

Add lemon juice and a good pinch of salt flakes. Bring to the boil, then reduce heat to low and simmer for 40 minutes or until vegetables are very tender and the colour is still bright (cover towards the end of cooking if the stock is evaporating too quickly). Cool for 10 minutes.
3.

Blitz mixture with a stick blender to a fine, pureed consistency (or leave chunky, if that’s more your style). Stir in brine to taste, and season. Chill for 1 hour or until ready to serve.
4.

Garnish with reserved dill fronds and sliced radish. Drizzle with oil and season with pepper. Serve with a swirl of yoghurt.